Ingredients

The dough for a double pie crust (can use homemade or store-bought)

2 tbsp + 2 tsp butter, divided

1/2 medium onion, diced

3 medium carrots, diced

1 cup cooked chicken, diced (I used a rotisserie chicken)

2 cups unsweetened almond milk

1 cup chicken broth

2-3 tbsp brown rice flour

1/2 cup frozen peas

salt & pepper to taste

Directions

Preheat a large frying pan over medium heat. Melt 2 tsp butter and sauté carrots until lightly cooked, about 2-3 minutes. Add onions and cook an additional 2 minutes. Set aside.

In large saucepan set to medium heat, melt remaining 2 tbsp of butter, then add 2-3 tbsp of flour (you’re going for a paste like texture here) and cook for 1-2 minutes until the mixture (roux) is lightly browned.

Whisk in milk and broth 1 cup at a time, bringing each cup to boil before adding the next.

Add chicken and peas, and then simmer for 5-7 minutes until sauce has thickened.

Meanwhile, roll out pie crusts, cutting each of them into quarters. Line jars with crust, being sure to seal all of the edges.

Scoop filling into jars, then roll out remaining pie crust to top jars, using a fork to seal and around the edges.

Bake in a preheated 425 degree oven for 15 minutes until crust has lightly browned. Remove pies from oven and cover with foil and bake for another 15 minutes.